My Mother's Sweet Pancake Recipe

During our childhood my mother (Kulsum) very often used to prepare “Dhabra-pitha”. It was one of our favorite dish for an afternoon break. Blending smell of milk, egg, butter-oil (Ghee).. (excuse me if Ghee and Butter Oil is different)  ... but anyway uhmm I can still remember the fragrance and the taste.

As I write this I feel very nostalgic. Actually with each recipe of my mother there is an entanglement of sweet memories. This very simple and nutritious recipe is  especially good for the children.

The simple recipe is mentioned below:

Kulsum”s "Dhabra Pitha (Flat Pancake)"

Ingredients: 

Flour:    200gm
Milk :     50gm
Egg:       1
Sugar:   2 tb spoon
Salt:      a pinch
Ghee:    2 tb spoon
Water:   as required

Preparation: 

Mix flour, sugar and salt throughly in a bowl. Beat the egg and mix with the dry mixture stated above. Now add a little water in such amount as the batter is neither too thick nor too thin. Now warm a flat (preferably a non sticky pan) brush a little Ghee (Butter Oil) on the top.
Pour down a little mixture in the pan quickly and spread it with the bottom of the spoon. Make it as big as possible. After a while, as you get the sweet baked smell of the batter, turn over and again and add half tea spoon Ghee (Butter Oil) on the top and the side of the pan cake. Increase the flame and after a while your cake is done.

Fold the cake and serve hot.

SHREDDED MEAT OR FISH STIRFRY
KULSUM'S (MY MOTHER) RECIPE

Often at the end of the day (after lunch / dinner) some pieces of meat or fish are left (without any gravy). My heavenly mother used to prepare very tasty dish out of that left over meat or fish. Now I mention below her recipe from our golden childhood days.

INGREDIENTS:

• Meat -Bone removed and mashed manually or hammered; or
  Fish -Bone removed and mashed
• Potato 2 medium size chopped to small cubes
• Ginger paste 1/2 teaspoon
• Garlic Paste 1 teaspoon
• Oil as required 
• Bayleaf 1 leaf
• Cinnamon 1 inch size stick
• Cardamom 1 piece
• Ground Turmeric 1/4 teaspoon
• Ground Cumin 1 pinch
• Ground Black Pepper 1/4th teaspoon
• Green Chili 2 whole
• Chopped Coriander Leaf - as required 
• Lemon Juice 1 table spoon
• Salt according to taste
• Sugar little only for the meat / not needed for the fish
• Fine chopped onion 1 Tablespoon
• Coarsely chopped onion 3 Tablespoon
• Lime leaf 2 or 3 
• Water

PREPARATION

Fry the potato lightly with a pinch of turmeric and little salt. Keep aside.

Now pour some oil in the pan, add finely chopped onion, garlic, ginger, salt, bayleaf, cinnamon, cardamom, little turmeric and little water. Stir them well. When it is about to dry, add the meat or fish.

Stir well again and add water (if it is fish then only 2 tablespoon full water is enough).

When water recedes down to the bottom of the pan, add all the potato (fish shreds are better without potato).

Reduce the flame, after a while add the big pieces of the onion. When water almost dries up add lemon juice, lemon leaf. Fry well. Taste it. If needed add more salt and add a pinch of sugar, black pepper and cumin powder. At last mix coriander leaf and green chili. Cover the pan and leave it on the oven. Now it is ready.

You will feel happy as you could make use of the left overs and can add a very tasty extra recipe on the table.